Baked Stuffed Figs with Prosciutto di Parma

12 figs, 1/4 cut open at top but left whole at base
6 ounces Gorgonzola cheese, softened to room temperature
2 tablespoons finely chopped walnuts
2 bunches Italian parsley, finely chopped to yield 1/2 cup
8 ounces Prosciutto di Parma, sliced paper thin

Place figs on non-greased baking sheet, opening with fingers as best you can. In a mixing bowl, stir together Gorgonzola cheese, chopped walnuts and chopped parsley until well mixed. Using a tablespoon, stuff 1 tablespoon filling in each fig.

Bake figs 8 to 10 minutes, until cheese filling is bubbling out. Meanwhile, lay 3 or 4 slices of Prosciutto on each of 4 plates.

Remove figs from oven, place 3 in center of each plate and serve immediately.

Serves 4

Source: Mario Batali, www.foodtv.com

Prepared by: Lena for September 2003 meeting